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Poche's - Breaux Bridge

At only $875 per lb. these are the lowest priced cracklins we've found.

--- Poche's is one of our favorite stops for a great lunch. Unfortunately, we've never cared for how they treat their cracklin. Keeping them trapped in a lidded generic 5 gallon bucket is off-putting. What we get are almost never warm and the bag frequently has lots of crackling crumbs.

The news isn't all bad . They're seasoned decently (salty but not spicy) and have a fair amount of meat (though skin and fat predominate). The meat has both crunch and, in some cases, a little moisture remaining. They're tasty and value priced.

More cracklin crumbs than we'd like.

The jury is still out on how we feel about the red ink on our pork skin

We're NOT big fans of the industrial plastic bucket as a cracklin vessel.

THE CRACKLIN TRAIL

Crunchy chunks of fried pork skin, fat, and meat: seasoned to perfection and served warm from the black pot. Cracklins are one of the most decadent snacks around and no matter what you call them (cracklin, cracklins, crackling, or gratons) they are delicious. Cracklins begin as small cubes of pork skin, fat, and meat. They are fried for upwards of an hour in hog lard and then cooled and re-fried until they "pop."

You may find high-end chefs and culinary personalities incorporating versions of cracklin into their cooking, but at its heart these nuggets of soul satisfying comfort food are a Louisiana creation and the best-of-the-best are found in the Pelican State.

The Cracklin Trail puts you in the driver's seat to find the best homemade cracklins around.